Moong Dal Dhokla Recipe

• For the Batter:
• 3 tsp Sugar
• 1/4 tsp Asafetida (Hing)
• 1 1/2 tsp Fruit Salt
• 1 cup Yellow Moong Dal (Split Yellow Gram) Flour
• 1 1/2 tbsp Semolina (Rava)
• 1/2 tsp Citric Acid (Nimbu ka Phool)
• 1 tsp Green Chili Paste
• Oil for greasing
• Salt to taste
  
  For the Tempering:
• A pinch of Asafetida (Hing)
• 1/2 tsp Sesame Seeds (Til)
• 2 Green Chilies (finely chopped)
• 1 tbsp Oil
• 1/2 tsp Mustard Seeds (Rai / Sarson)
  
  For the Garnish:
• 1 tbsp Coriander Leaves (Dhania) (chopped)

• Properly mix all the batter ingredients, except the fruit sal. Use enough water to make a thick batter.
• Now mix the fruit salt, and sprinkle a little bit of water over the fruit salt.Put the batter aside for sometime.
• When the dhokla mixture rises, then pour it into a greased thali and steam for about 8 minutes.
• Now for the tempering, heat the oil in a pan, and add the green chillies, mustard seeds, sesame seeds, and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this tempering over the steamed dhoklas.
• Garnish with the dhoklas with coriander.
• Cut the dhokla into pieces and serve with khatta and meetha chutney.